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Braised Chicken With Mexican Chocolate Mole Sauce

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  Ancho chiles 5
  Dried chilies 3 , stemmed and seeded (New Mexico Or Guajillo Chiles)
  Dried chilies negros 2 , stemmed and seeded
  Dried chiles negros 2 , stemmed and seeded
  Sesame seeds 1⁄3 Cup (5.33 tbs)
  Anise seeds 3⁄4 Teaspoon
  Cumin seeds 1⁄2 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Cloves 2
  Black peppercorns 12
  Cinnamon stick 1 (1/2 Inch)
  Lard/Vegetable shortening 5 Tablespoon
  Raisins 2 1⁄2 Tablespoon
  Almonds 20
  Raw pumpkin seeds 1⁄3 Cup (5.33 tbs)
  Corn tortilla 1 , quartered
  Plum tomatoes 5 Medium
  Garlic 5 Clove (25 gm) (Unpeeled)
  Onion 1 Small, quartered
  Chicken stock/Low sodium broth 5 Cup (80 tbs)
  Mexican chocolate 3 1⁄4 Ounce, chopped
  Ground pepper To Taste
  Chickens 8 Pound
  Chopped cilantro 2 Tablespoon
  Salt To Taste

1. In a medium bowl, cover all of the chile peppers with hot water. Let them stand for 30 minutes.
2. Meanwhile, in a large skillet, combine the 1/3 cup of sesame seeds with the anise, cumin and coriander seeds, the cloves, the peppercorns and the cinnamon stick. Toast over moderately low heat, stirring, until fragrant, about 2 minutes. Transfer the seeds and spices to a spice grinder and let cool completely, then grind them to a fine powder. 3. In the same skillet, melt 1 tablespoon of the lard. Stir in the raisins, almonds, pumpkin seeds and tortilla. Cook the mixture over moderately low heat until the almonds are toasted and the raisins are plump, about 5 minutes. Transfer the contents of the skillet to a large bowl.
4. Add the tomatoes to the skillet and cook, turning, until the skins are lightly blistered on all sides, about 12 minutes. Transfer the blistered tomatoes to the bowl. Add the garlic and onion to the skillet and cook, stirring, until lightly browned, about 8 minutes. Transfer the garlic and onions to the bowl and let cool. Empty the vegetables onto a work surface. Peel the garlic cloves and coarsely chop them along with the onions and tomatoes.
5. Melt 1 tablespoon of the lard in the skillet. Stir in the chopped vegetables and the spice powder and cook over moderately high heat until warmed through, about 3 minutes. Add the drained chiles and the chicken stock, cover partially and simmer for 1 hour. Remove from the heat. Working in batches, transfer the contents of the skillet along with the chocolate to a blender and puree until smooth. Season the mole sauce with salt and pepper.
6. Preheat the oven to 350°. Season the chicken with salt and pepper. Melt the remaining 3 tablespoons of lard in a large ovenproof skillet. Working in 2 batches, brown the chicken over high heat, turning once, about 10 minutes per batch. Pour the mole sauce over the chicken and bring to a simmer. Cover and braise in the oven until the meat is very tender, 1 hour. Transfer the chicken mole to a serving platter, garnish with the remaining 1 tablespoon of sesame seeds and the cilantro and serve.

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Braised Chicken With Mexican Chocolate Mole Sauce Recipe